Put onto a baking sheet and bake at 400F (200C) for 15 - 20 minutes, until tomatoes are hot and cheese starts to brown.

Remove and serve, garnished with whole basil leaves.

Barbecued Stuffed Pork Loin

Total time: 60 minutes with 10 earlierThis is marinated for a few hours in a cross between a brine and a classic pork rib sauce. I stuffed it with mushrooms and ham and cooked it on the barbecue. After removing the pork from the marinade I boiled the marinade for 5 minutes, reducing it to use both as a basting sauce (some of it) and a dipping sauce (the rest). There is enough pork for two meals. Be sure to save any leftover sauce for the leftover pork!

Lay pork out with cut side up. Spread the stuffing on one side up to 1/4" from the edges.

Fold the other side over and tie well with kitchen string: Cut five 10 inch lengths of string and wrap around pork and tie every 2 inches or so - making certain that you do one as close to each end as possible.

Cook pork on barbecue grill for 45 - 60 minutes or until done, basting 3 or 4 times with the Barbecue Sauce.

When done, slice and serve with more Barbecue Sauce on the side.

Or: Could also be baked at 400F for 45 - 60 minutes or until done but you won't get the sugary crust. It is done when it's still slightly pink in the center - slice and peak or use a meat thermometer. An instant read meat thermometer is best for a nice, juicy roast. Cook it to an internal temperature of 145F (62C) See techniques.

To make barbecue sauce:

Put reserved marinade in a small saucepan and bring to a boil. Boil for 5 minutes.

Remove 1/3 cup to use as a basting sauce and reserve the rest to use as a dipping sauce for this meal and with the leftover pork.

Pesto Potato Gratin

Total time: 60 minutesSimple ingredients but complex tastes. We tend to think of pesto as something for cold or barely warm dishes but it mellows and permeates the potatoes in this, slightly cheesy, gratin. I used a cheese called Mimolette, but Colby or mild Cheddar would be good. This makes enough for 2 meals.

Ingredients:

4 medium potatoes, 20oz (600gr)

3 tbs pesto

3oz (90gr) Colby cheese

1/4 cup chicken stock

1 tsp oil

Instructions:

Thinly slice potatoes and cheese.

Spread half of the potatoes in the bottom of an oiled baking dish, mine was 9" square (22cm)

Spread half of the pesto over the potatoes and top with half of the cheese.